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Turkey/Chicken Soup

4
cups
Chicken Stock
12
cup
diced
Carrots
12
cup
whole
Celery
1
cup
Rice, White
1
cup
Egg Noodles
2
whole
boneless
Chicken Thighs
2
Tbsp
Canola Oil
Prep Time:
20
Cooking Time:
80
  1. In a large pot add in oil and heat at medium low heat until shimmering. Then add in chicken thighs skin side down. 
  2. Sautee’ chicken until golden brown on the skin side, about 4-5 min. Then flip and brown on the other. Remove chicken from the pot. 
  3. Add in the carrots and celery, sautee’ for 2-3 miniutes until soft. Then add in all the turkey stock, and the chicken thighs. 
  4. Bring to a boil then reduce to a simmer, cover and let simmer for 1 hour or until the chicken is cooked through (165)
  5. When finished, pull chicken from the pot and shred and add back. Add salt and pepper to taste. 
  6. Enjoy
submitted by Jeremy Ouellette
Course: Soups
Available for Amazon Prime